Pork Chop With Asparagus, Piquillo Peppers And Potatoes With Chorizo
In this recipe, tender pork chops are paired with flavorful crushed new potatoes infused with spicy chorizo and sweet shallots, creating a hearty and delicious dish. The addition of piquillo peppers and asparagus sautéed in a sherry vinegar reduction brings a vibrant burst of color and taste to every bite. Perfect for a satisfying dinner that will surely impress your guests.
— Constant Cookbook
Ingredients
- 500g/1lb 1oz new potatoes
- 3 tbsp extra virgin olive oil
- 1 banana shallot
- 125g/4½oz spicy chorizo
- 1 tbsp chopped fresh flatleaf parsley
- 4 pork chops
- 2 garlic
- 8 piquillo peppers
- 200g/7¼oz asparagus
- 2 tbsp sherry vinegar
- and freshly ground Saltblack pepper
- 1 tsp Spanish smoked paprika
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Cook the potatoes in a pan of boiling water for 12-15 minutes, or until tender. Drain and set aside.
- Heat one tablespoon of the olive oil in a frying pan and fry the shallot and chorizo for 2-3 minutes, or until the shallot is soft and oil is released from the chorizo.
- Add the cooked potatoes to the pan and, using a potato masher, crush the potatoes. Stir in the chopped parsley and keep warm.
- Meanwhile, heat an ovenproof griddle pan until hot. Rub one tablespoon of the oil over the pork chops and fry for 3-4 minutes on each side. Transfer to the oven to roast for a further 4-5 minutes, or until cooked through.
- Heat the remaining tablespoon of oil in a frying pan and fry the garlic for 30 seconds. Add the pepper and asparagus and cook for a further two minutes. Deglaze the pan with the vinegar and season, to taste, with salt and freshly ground black pepper.
- To serve, spoon some potatoes onto each of four serving plates. Top with a pork chop and spoon the asparagus and peppers alongside. Sprinkle over the paprika.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.